Vegan Pumpkin Dump Cake Bars – Simple, Warm, and Comforting

It all started with a craving for something sweet but stress-free. I wanted a dessert that felt homemade without the fuss—so these Vegan Pumpkin Dump Cake Bars were born. This easy dump cake recipe blends the flavors of pumpkin pie and cake in one delicious bite. Like all my favorite creations, it’s comforting, customizable, and perfect for busy weeknights. A quick dessert recipe that’s as heartwarming as it is effortless—just mix, bake, and enjoy.

Why You’ll Love This Recipe

There’s something magical about a dessert that feels homemade yet takes just minutes to prepare. These Vegan Pumpkin Dump Cake Bars are the perfect blend of ease and indulgence—a true comfort dessert for fall and winter. With warm pumpkin spice flavors and a tender, crumbly topping, this easy dump cake recipe brings cozy vibes to every bite. Whether you’re a beginner baker or a busy parent, you’ll love how this one-pan dessert saves time without sacrificing taste.

This vegan dump cake is not only simple but also incredibly versatile. You can serve it warm with dairy-free whipped cream, top it with pecans for a crunchy twist, or even enjoy it chilled the next day. Perfect for holidays, family gatherings, or lazy Sundays, it’s a quick dessert recipe that turns ordinary moments into something special. From its rich pumpkin filling to its buttery crumble, every layer delivers that homemade flavor you crave—all in one effortless bake.

Ingredients for This Recipe

Every great dessert begins with simple, wholesome ingredients, and these Vegan Pumpkin Dump Cake Bars are no exception. This easy dump cake recipe uses pantry staples to create a perfectly spiced, cozy dessert that’s ideal for any season. The pumpkin purée provides a naturally sweet and creamy base, while the pumpkin pie spice infuses those comforting fall aromas we all love. Brown sugar adds depth and warmth, and vanilla extract ties everything together with a hint of sweetness.

The cake mix forms the crumbly topping that makes this vegan dump cake so irresistible—choose yellow or spice cake mix for best flavor. Melted butter gives the bars a rich, golden finish, and if you love texture, chopped pecans or walnuts add a delightful crunch. Every ingredient works in harmony to deliver that homemade taste in a one-pan dessert that’s quick, easy, and family-friendly. Perfect for busy weeknights or festive gatherings, this pumpkin dump cake recipe captures the essence of fall comfort in every bite.

🛒 Ingredients:

• 1 can (15 oz) pumpkin purée
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup brown sugar (or coconut sugar)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 box yellow or spice cake mix (15 oz)
• ½ cup (1 stick) unsalted butter, melted
• Optional: ½ cup chopped pecans or walnuts

How to Make This Recipe

Making these Vegan Pumpkin Dump Cake Bars couldn’t be easier. This easy dump cake recipe is all about layering simple ingredients to create a cozy, crowd-pleasing dessert. Start with the pumpkin purée, which forms the creamy, flavorful base of your vegan dump cake. Whisk it together with evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract to build that rich, spiced pumpkin flavor. Once your pumpkin mixture is smooth, pour it evenly into a greased baking pan.

Next comes the magic of this one-pan dessert — sprinkle the dry cake mix right on top of the pumpkin layer. Don’t mix it in; that’s the secret to the classic dump cake texture. Drizzle the melted butter over the surface, ensuring it covers as much of the cake mix as possible for that golden, crumbly topping. For extra crunch and flavor, scatter chopped pecans or walnuts over the top. Bake until your pumpkin dump cake bars are set in the middle and lightly browned on top. The result? A perfectly spiced, warm, and gooey dessert that’s ideal for holidays, family gatherings, or any cozy night in.

🧁 Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
2. In a large bowl, mix pumpkin purée, evaporated milk, eggs, brown sugar, pumpkin pie spice, and vanilla extract.
3. Pour the pumpkin mixture evenly into the pan.
4. Sprinkle the dry cake mix over the pumpkin filling.
5. Drizzle melted butter evenly over the cake mix layer.
6. Add chopped pecans or walnuts, if using.
7. Bake for 45–50 minutes, until the top is golden brown and the center is set.
8. Cool slightly, slice into bars, and enjoy your Vegan Pumpkin Dump Cake Bars warm or chilled.

Expert Cooking Tips

These Vegan Pumpkin Dump Cake Bars are a breeze to make, but a few expert tips can take this easy dump cake recipe to the next level. First, make sure to use fully thawed pumpkin purée for a smooth, creamy filling—this ensures your vegan dump cake bars bake evenly. Choosing a high-quality yellow or spice cake mix enhances flavor, while evenly drizzling melted butter over the top guarantees a golden, crumbly topping. For extra texture, adding chopped pecans or walnuts makes each bite satisfyingly crunchy.

When baking, avoid stirring the cake mix into the pumpkin layer; this keeps the classic dump cake texture with a gooey pumpkin base and crisp top. Let the bars cool slightly before slicing to help them set, but they’re also delicious warm straight from the oven. This one-pan dessert is perfect for busy weeknights, holiday gatherings, or a cozy treat on a chilly evening. Following these tips ensures your pumpkin dump cake bars are flavorful, moist, and perfectly spiced every time.

💡 Expert Tips:

• Use fully thawed pumpkin purée for smooth, creamy bars
• Choose yellow or spice cake mix for best flavor
• Evenly drizzle melted butter for a golden, crumbly topping
• Add chopped pecans or walnuts for crunch
• Do not stir cake mix into pumpkin layer to maintain texture
• Let bars cool slightly before slicing, or serve warm for gooey perfection
• Perfect as a one-pan dessert for quick dessert recipes, holidays, or family gatherings

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Vegan Pumpkin Dump Cake Bars are the ultimate easy dump cake recipe for cozy fall and winter days. This one-pan dessert delivers a perfect combination of spiced pumpkin filling and a golden, crumbly cake topping, making it a quick dessert recipe everyone will love. Whether you’re hosting a holiday gathering, planning a family weeknight treat, or just craving a sweet, comforting snack, these pumpkin dump cake bars are simple, delicious, and incredibly versatile.

By following this easy dump cake recipe, you can create a dessert that’s both comforting and effortless. Add nuts, serve with dairy-free whipped cream, or enjoy warm straight from the oven—these Vegan Pumpkin Dump Cake Bars adapt to any occasion. Perfect for busy schedules and festive celebrations alike, this one-pan dessert proves that homemade can be quick, family-friendly, and irresistibly flavorful. Every bite captures the cozy, spiced essence of pumpkin in a dessert that’s sure to become a seasonal favorite.

Pumpkin Dump Cake Bars

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

Pumpkin Dump Cake Bars are a handheld version of the classic dessert. A rich, creamy pumpkin layer sits beneath a golden, buttery cake topping that bakes into soft, chewy perfection. Perfect for potlucks, parties, and holiday dessert tables.

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Ingredients

Scale 1x2x3x

🛒 Ingredients:

• 1 can (15 oz) pumpkin purée

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 cup brown sugar (or coconut sugar)

• 1 tablespoon pumpkin pie spice

• 1 teaspoon vanilla extract

• 1 box yellow or spice cake mix (15 oz)

• ½ cup (1 stick) unsalted butter, melted

• Optional: ½ cup chopped pecans or walnuts

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Instructions

📝 Instructions:

1. Preheat Oven: Preheat to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal.

2. Pumpkin Layer: In a bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla. Pour into the prepared pan and spread evenly.

3. Add Cake Mix: Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.

4. Top with Butter & Nuts: Drizzle melted butter evenly across the cake mix. Sprinkle with nuts if desired.

5. Bake: Bake uncovered for 45–50 minutes, until the top is golden brown and the filling is set.

6. Cool Completely: Cool fully at room temperature, then chill in the refrigerator for at least 2 hours before cutting into bars.

7. Serve: Cut into squares. Serve plain, or top with whipped cream and a dusting of cinnamon.

Notes

• Clean slices: Chilling before cutting ensures neat, bar-style portions.
• Make it gluten-free: Use a gluten-free cake mix.
• Add texture: Sprinkle crushed graham crackers or crushed gingersnaps on top before baking.
• Storage: Store in the fridge for up to 5 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American / Fall